Bilberry: Not Just Another Blue Berry
Bilberry and Blueberry: They’re both blue. They’re both tasty. And they’re both good for you. But compared to the blueberry, wild-grown European bilberries (Vaccinium myrtillus) are more intensely sweet and have much more delicate, deep indigo-colored skins.
Bilberry fruit contains potent antioxidant and anti-inflammatory properties. Particular attention is on the fruit’s anthocyanoside (aka anthocyanidins). These plant pigments act as powerful antioxidants and may help protect the body from the damaging effects of inflammation and oxidative stress.
Since the early Middle Ages, dried and fresh bilberry leaves and fruit have been used for managing diabetic concerns, gastrointestinal complaints, and urinary system infections. Extracts of bilberry are used to address age-related degeneration in the circulatory systems and diseases where inflammation is a strong underlying factor, such as heart disease and retinopathy. There’s also evidence that bilberry may help alleviate eye fatigue caused by extensive computer and video monitor use
Bilberries have found their way into every imaginable culinary delight: jams, pies, sorbets, liqueurs, and wines. Adding bilberry to your daily diet is a delicious way to enjoy its health protective benefits: Incorporate a cup per day of fresh bilberries by topping off yogurt, oatmeal, or salad with fresh bilberry. For a delicious tea, simmer 1 Tb. dried berries in 2 c. of water for 20 minutes; strain and drink.
For specific health concerns, extracts of bilberry are available in capsule and tincture, both of which should be standardized to contain a specific percent of anthocyanins. Check with your health practitioner for the appropriate extract for your medical needs.
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